Servings: 12 1x
Scale
Ingredients
- ⅔ cup plain Greek yogurt
- ½ cup unsweetened applesauce
- 2 large eggs
- ¼ cup pure maple syrup
- 2 tablespoons avocado oil
- 1 teaspoon pure vanilla extract
- 2 ⅔ cups old-fashioned rolled oats
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon fine salt
- ¾ cup shredded zucchini, skin left on, do not squeeze the liquid out (~1 medium zucchini)
- ½ cup chopped walnuts
Instructions
- Preheat the oven to 350°F. Generously mist a 12-count muffin pan with cooking spray or grease each well with softened butter; set aside.
- In a mixing bowl, combine the yogurt, applesauce, eggs, maple syrup, oil, and vanilla; whisk together.
- Add the oats, cinnamon, baking soda, and salt. Stir together, then fold in the shredded zucchini and walnuts.
- Divide the batter evenly into the prepared muffin pan cups. Each muffin cup will be filled to the top.
- Bake until the centers are set (a toothpick inserted in the center comes out clean) and the edges are lightly golden, 19-22 minutes.
- Remove the baked oatmeal cups from the oven, let them cool in the muffin pan for 15 minutes, then remove the oatmeal cups to a wire rack to cool completely.
- Store in an airtight container on the counter for up to 3 days, in the refrigerator for up to 6 days, or in the freezer for up to 3 months.
Notes
For dairy-free oatmeal cups, substitute the Greek yogurt with a plant-based yogurt.
For nut-free oatmeal cups, omit the walnuts.
Nutrition Information
- Serving Size: 1/12 of the recipe or 1 oatmeal cup
- Calories: 184
- Fat: 8 g
- (Sat Fat: 2 g)
- Sodium: 165 mg
- Carbohydrate: 22 g
- (Fiber: 3 g
- Sugar: 6 g)
- Protein: 6 g
- Cholesterol: 31 mg